Just in time for family & friend gatherings….here’s a couple of tasty Summer Salads for everyone to enjoy!! Team them up with your favourite protein on the BBQ or even just with lentil burgers for an easy dinner.
Roast Sweet Potato & Green Bean Salad
1kg sweet potato, peeled & cut into 2-5cm cubes
2Tblsp olive oil
1Tblsp ground cumin
couple of rosemary sprigs
200g green beans, topped & tailed
100g feta, cubed
1/4C slivered almonds, toasted
salt & pepper
3Tblsp olive oil
1Tblsp sesame oil
Preheat oven to 200C
Place sweet potato in a roasting tray, drizzle with olive oil, sprinkle with cumin & rosemary,& toss to combine. Roast for 20-25mins, turning occasionally until sweet potato is soft & slightly darkened.
To make dressing, place all ingredients into small screw top jar & shake well.
Bring some water to the boil in medium sized saucepan steamer. Add green beans & cook for 3mins.
Place into iced water for 1minto stop the cooking & drain.
Place rocket on platter & arrange sweet potato, feta, green beans & toasted almonds on top. Pour dressing over & toss to combine. Season with salt & pepper.
Japanese Spinach, Rocket & Pickled Ginger Salad
200g baby spinach & rocket leaves
2 nori seaweed sheets, cut into strips
1 Lebanese cucumber, cut into sticks
4-5 pieces pickled ginger
2Tblsp sesame seeds, toasted
2Tblsp rice wine vinegar
2Tblsp sesame oil
1Tblsp olive oil
1/2tsp castor sugar
To make dressing, put all ingredients into screw top jar & shake well to combine.
Place leaves in serving bowl, add seaweed & cucumber. Pour dressing over & lightly toss salad. Arrange pickled ginger on top & sprinkle with sesame seeds.
Both recipes adapted from the “Vegetarian Bible” by Margaret Barca